Does anyone have a simple recipe for Ratatouille ?!
Second question is: Who invented/created that recipe !?
Thanks !Www@FoodAQ@Com
Thanks !Www@FoodAQ@Com
Answers:
Ratatouille
6 vine-ripened tomatoes
1 eggplant (about 1lb)
1 zucchini (about 12 oz)
1 green pepper
1 red onion, chopped
3 cloves garlic, finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons fresh thyme, chopped
2 bay leaves
1 tablespoon red wine vinegar
1 teaspoon sugar
3 tablespoons fresh basil, shredded
Boil water in a medium sized pot!. Fill a bowl with ice cold water!. Use a sharp knife to cross the base of the tomatoes and plunge into the boiling water for 10 seconds, then into the cold water!. Peel the skins off away from the cross!. Chop roughly!.
Chop eggplant, zucchini, and bell pepper into equal size pieces (about 3/4 inch)!. Cook eggplant over medium heat in olive oil until soft but not brown, about 4 minutes, and then set aside!. Cook zucchini in olive oil until softened, about 3 minutes, and then set aside!. Cook pepper in olive oil for about 2 minutes and then set aside!.
Add some more olive oil to the pot and cook the onion until soft, about 3 minutes!. Add the garlic, cayenne pepper, thyme, and bay leaves!. Stir and cook for one minute and add the eggplant, zucchini, and green pepper back to the pot!. Stir well and add the tomatoes, sugar, and vinegar!. Stir well again and simmer for about 20 minutes!. Season with salt and pepper and add fresh basil as you take it off the heat!.Www@FoodAQ@Com
6 vine-ripened tomatoes
1 eggplant (about 1lb)
1 zucchini (about 12 oz)
1 green pepper
1 red onion, chopped
3 cloves garlic, finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons fresh thyme, chopped
2 bay leaves
1 tablespoon red wine vinegar
1 teaspoon sugar
3 tablespoons fresh basil, shredded
Boil water in a medium sized pot!. Fill a bowl with ice cold water!. Use a sharp knife to cross the base of the tomatoes and plunge into the boiling water for 10 seconds, then into the cold water!. Peel the skins off away from the cross!. Chop roughly!.
Chop eggplant, zucchini, and bell pepper into equal size pieces (about 3/4 inch)!. Cook eggplant over medium heat in olive oil until soft but not brown, about 4 minutes, and then set aside!. Cook zucchini in olive oil until softened, about 3 minutes, and then set aside!. Cook pepper in olive oil for about 2 minutes and then set aside!.
Add some more olive oil to the pot and cook the onion until soft, about 3 minutes!. Add the garlic, cayenne pepper, thyme, and bay leaves!. Stir and cook for one minute and add the eggplant, zucchini, and green pepper back to the pot!. Stir well and add the tomatoes, sugar, and vinegar!. Stir well again and simmer for about 20 minutes!. Season with salt and pepper and add fresh basil as you take it off the heat!.Www@FoodAQ@Com
Crust:
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
Filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan
Directions
For the crust: Preheat the oven to 350 degrees F!.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor!. Pulse to incorporate!. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles!. Add water and pulse until mixture forms a loose dough!. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim!. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights!. Place tart pan on a baking sheet and bake for 10 minutes!. Remove from oven and remove rice and foil!. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet!. Remove from oven and let cool!.
For the filling: Increase the oven to 400 degrees F!. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes!. Spray 2 baking trays with cooking spray!. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil!. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes!. Remove the vegetables from oven and cool!.
Lower the oven temperature to 350 degrees F!. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil!. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes!. Top with rest of the mozzarella cheese and the Parmesan!. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted!. Remove from oven, let cool for 5 minutes, and cut into 8 slices!. Serve warm!.Www@FoodAQ@Com
2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
Filling:
2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan
Directions
For the crust: Preheat the oven to 350 degrees F!.
Combine cornmeal, pastry flour, and salt in the bowl of a food processor!. Pulse to incorporate!. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles!. Add water and pulse until mixture forms a loose dough!. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim!. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights!. Place tart pan on a baking sheet and bake for 10 minutes!. Remove from oven and remove rice and foil!. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet!. Remove from oven and let cool!.
For the filling: Increase the oven to 400 degrees F!. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes!. Spray 2 baking trays with cooking spray!. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil!. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes!. Remove the vegetables from oven and cool!.
Lower the oven temperature to 350 degrees F!. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil!. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes!. Top with rest of the mozzarella cheese and the Parmesan!. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted!. Remove from oven, let cool for 5 minutes, and cut into 8 slices!. Serve warm!.Www@FoodAQ@Com
For a simple ratatouille slice some courgettes, chop some onions, add a clove of chopped garlic, tablespoon of tomato puree and a tin of chopped tomatoes!. Add salt/pepper to taste!.
Put it in a casserole dish in a high oven for about 25 minutes
If you want it 'zesty' - add a little Tobasco sauce!.Www@FoodAQ@Com
Put it in a casserole dish in a high oven for about 25 minutes
If you want it 'zesty' - add a little Tobasco sauce!.Www@FoodAQ@Com
I like this version of the recipe with fish & pasta, give it a try!
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
No!.!.!.
I do not!.!.!.
and
I won't insult you with a copied and pasted recipe I have not tried!.!.!.
I will look at some that are posted!.!.!.
Who knows it might be supper next week!.!.!.!.!.
Peace!.Www@FoodAQ@Com
I do not!.!.!.
and
I won't insult you with a copied and pasted recipe I have not tried!.!.!.
I will look at some that are posted!.!.!.
Who knows it might be supper next week!.!.!.!.!.
Peace!.Www@FoodAQ@Com
Clo ciao!
Ci vuoi preparare qualcosa di buono!?
:-) Ciao e un abbraccio!.Www@FoodAQ@Com
Ci vuoi preparare qualcosa di buono!?
:-) Ciao e un abbraccio!.Www@FoodAQ@Com
Find a rat and have them cook it for youWww@FoodAQ@Com